Garlic (3 cloves)
and mince the
Pimiento Peppers (2 Tbsp)
Bring a large pot of water to a boil and add the
Bucatini Pasta (12 oz)
While that's cooking, heat a large skillet to medium high with
Olive Oil (to taste)
to coat. Add the
Pancetta (1/2 cup)
and cook until just starting to crisp. Add the pimientos and garlic and cook for 1-2 minutes.
Deglaze the pan with
White Wine (1/2 cup)
and cook down for 1 to 2 minutes.
Once cooked to al dente, drain the pasta, reserving the water, and add pasta to the skillet.
Turn off the heat and immediately add the
Manchego Cheese (3/4 cup)
Paprika (1/2 tsp)
. Let the heat of the pasta cook the egg into a luscious, creamy sauce. Add as much pasta water as needed to get desired consistency.
Serve it up and top with
Freshly Ground Black Pepper (to taste)
and extra cheese if desired. Enjoy!